Should you desire pizza shop-style barbecued chicken, follow these instructions:
Preheat oven to 400ºF. Fill a wide bowl with at least 1 cup of any variety barbecue sauce (hint: most restaurants use "Original Open Pit"). Dip fried chicken into sauce and arrange on a cookie sheet. Bake for at least 10 minutes, or until sauce has carmelized. You may repeat the process a second time to really bake in sauce!
Begin heating oil in large skillet. In one whide bowl, beat eggs and milk. In another, combine flour and spices. Dip chicken in egg wash, flour and egg wash again. Place chicken in hot oil. Heat 15 minutes, occationally shifting chicken to prevent burning. Flip chicken pieces and continue for another 15 minutes. Flip again, and pierce thigh to see if juices run clear. Remove chicken and place on serving platter with paper towels to soak up excess oil. Serve with biscuits, mashed potatoes and gravy and corn on the cob and/or cole slaw.
- 1 frying chicken, cut into pieces
- 2 eggs
- ½ cup milk
- 2 cups flour
- 1 cup corn oil
- 1 tb. each of the following:
salt lemon pepper mix paprika rosemary sage oregano garlic powder thyme basil parsley